When Mike Curtin Jr. started working at D.C. Central Kitchen in 2004, there were two topics that came up time and time again: space, and the need for more of it.
At the time, the nonprofit culinary jobs academy already was squeezing 30 employees into the basement of a crumbling homeless shelter and operating on a $2.5 million annual budget. Today, the organization is busting out of three makeshift spaces operated by 170 employees, 14,000 volunteers and a $19 million budget, according to Curtin, who took over as CEO in 2007.
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